cold smoked salmon

[lmitch]

does anyone know how to stop the fat from comming out the fish my last attempt was just using the heat from the bricks and temp. about 100 degrees to no avail is this still too hot I am used to the old style wood smokehouse with a lot of success  lmitch

[devo]

What kind of salmon? Farm salmon or wild salmon. If its farmed salmon it's pretty hard not to have those booger show up.

[KyNola]

So many variables in the original post it's hard to know where to begin.  Cold smoked salmon?  As in a lox type salmon?  You may need to use a cold smoke adapter of some sort.

It all depends on what type of product you are wanting to produce.  Can you help us with that question?

[3rensho]

If the protein boogers were coming out it sure doesn't sound like cold smoking to me.  I made my own cold smoke adapter from a cardboard box and a length of metal dryer hose.  Smoker IT never gets over 60F.

[lmitch]

If the protein boogers were coming out it sure doesn't sound like cold smoking to me.  I made my own cold smoke adapter from a cardboard box and a length of metal dryer hose.  Smoker IT never gets over 60F.

[lmitch]

the fish I was smoking was wild salmon about 25 lbs.sounds like I will have to get my temp down to at least 80 degrees  lmitch

[3rensho]

That's correct.  You don't want warm bricks or anything else in the smoker cabinet that can contribute heat.  Cabinet heating element unplugged!  Smoke generator needs to be in a separate box (cardboard, Bradley CS adapter, etc.) away from the cabinet.  Convey smoke from box to cabinet with a dryer hose - I use an aluminum hose and it dumps the heat from the smoke before it enters the cabinet.  Let us know how you get on.

[rajzer]

As 3rensho said, if you are getting the protein coagulation you are definitely not cold smoking.  And I have learned that 80 is also too high, while it is often given as as an absolute high, your salmon will tend to dry or form a crust if you smoke at that temp.  I try to never take it above 70, and always have good results.  But when it comes to hot smoking and the boogers, that is something I have to still master.  I found that I have less protein showing if I press out as much liquid out of the cured salmon as possible, and it's really crucial to dry the salmon well before placing in the smoker, as well as bringing the temp up slowly.